Description
This Keto Chicken Quesadilla is a delicious low-carb meal featuring tender, seasoned chicken, sautéed bell peppers and onions, and a melty blend of cheddar and mozzarella cheeses, all tucked into crispy low-carb tortillas. Perfect for a quick, satisfying dinner or lunch that fits into a ketogenic diet.
Ingredients
Scale
Protein
- 3-4 boneless, skinless chicken breasts (about 1 pound)
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Spices & Seasoning
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Other Ingredients
- 4 low-carb tortillas
- 2 tbsp olive oil
- Sour cream (optional, for serving)
Instructions
- Prepare the chicken: Dice the chicken breasts into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken pieces and season them with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it’s golden brown and reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked.
- Sauté vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the chopped bell peppers and diced onion. Sauté them over medium heat until they become soft and fragrant, about 5 minutes.
- Assemble the quesadilla: Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. Sprinkle half of the tortilla with a mix of shredded cheddar and mozzarella cheeses. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese. Then, sprinkle more cheese over the chicken and vegetables. Fold the tortilla in half to cover the filling.
- Cook the quesadilla: Cook the quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Carefully flip the quesadilla to avoid spilling filling.
- Serve: Remove the quesadilla from the skillet and slice it into wedges. Serve warm, optionally with sour cream or salsa on the side for dipping.
Notes
- You can use any color of bell peppers depending on your preference or what you have on hand.
- For extra flavor, add some chopped jalapeños or a pinch of chili powder to the chicken seasoning.
- To keep this recipe strictly keto, make sure the tortillas used are specifically low-carb or keto-friendly.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or air fryer to retain crispiness.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
